Basque Cheesecake
User Reviews
4.8
Basque Cheesecake
Description
This Basque Cheesecake recipe blends room temperature cream cheese with sugar and vanilla for a smooth base. Eggs are incorporated one at a time to maintain a creamy texture, then salted and combined with heavy cream and a small amount of flour to slightly thicken the batter. The cheesecake is poured into a buttered and parchment-lined pan that extends up the sides to contain the batter and allow for its characteristic rustic appearance.
Baking at 400°F produces a dark, caramelized surface that contrasts with the tender, rich interior resembling a custard. The slightly burnt exterior offers a depth of flavor without bitterness. Vanilla bean or extract adds a gentle aroma and taste.
This cheesecake is typically served slightly warm or cooled, offering a dense yet silky texture that can serve as dessert or a special occasion treat. The simplicity of its ingredients highlights the creamy dairy and vanilla notes.
Butter on the pan helps parchment adhere and ensures smooth removal. Using parchment pressed tightly to the pan sides gives the cheesecake its signature rustic look and prevents sticking.
Ingredients
- 1 teaspoon butter for the pan, softened
- 24 ounces cream cheese at room temperature
- 1 (200g) cup granulated sugar
- 1 vanilla pod (or 2 teaspoons vanilla extract)
- 3 large egg
- 1/2 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1/3 (40g) cup all-purpose flour
Instructions
To Prep the Pan:
- Rub an 8-inch cake pan (or a springform pan) with about 1 teaspoon of softened butter. This will help the parchment stick to it. Then press a sheet of parchment into the cake pan, pressing it up the sides and making sure it’s as close and secure to the pan as possible. Set aside.
To Make the Cheesecake:
- Preheat the oven to 400 degrees F.
- You can do this with an electric hand mixer or stand-up mixer. Add the cream cheese to the bowl and beat it until smooth. Pour in the granulated sugar and vanilla beans (or vanilla extract) and beat it until smooth and fluffy, about 1 minute. Next, crack in one egg at a time, mixing it in before adding the following one. Repeat until you’ve worked your way through the eggs. Add the salt and pour in the heavy cream in a slow and steady stream and mix until combined, about 1 minute. Lastly, sift in the flour and mix it in until just incorporated.
- Pour the cheesecake mixture into the prepared pan and smooth out the top. Smack it on the counter a few times so make sure it gets in those crevices in the parchment paper.
- Place the baking pan on a baking sheet (I do this in case there's any spillage--there shouldn't be) and transfer to the oven to bake for 45 to 50 minutes, until the cheesecake is puffed up and jiggly.
- Remove from the oven and allow to cool in the pan for about 1 hour. Remove it from the pan by lifting up the excess parchment. Allow it to cool for 1 more hour.
- As it cools, the cheesecake will fall in size and firm up. Peel off the parchment and slice it up. I like to serve this cheesecake by itself at room temperature.
To Store the Cheesecake:
- Store the cheesecake in an airtight container at room temperature. You're welcome to store it in the fridge if you like too. The cheesecake will be good up to three days in the fridge or in an airtight container.
Notes
- Beat cream cheese thoroughly before adding other ingredients to ensure a smooth batter.
- Use either vanilla bean pod or vanilla extract according to availability and preference.
- Butter the pan before lining it with parchment to keep the paper stable during baking.
- Make sure parchment extends up the sides of the pan for the characteristic cheesecake shape and easy removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 271kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 163mg | 7% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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